Print

The Breakfast Salad

Breakfast salad in a metal bowl on a marble board

This breakfast salad features breakfast sausage meatballs, hard boiled eggs, sliced tomatoes, and avocado for a deliciously different breakfast that you can eat all week!

Ingredients

  • 1 pound pork breakfast sausage or bacon*
  • 9 eggs, hard-boiled
  • 3 cups cherry tomatoes, halved
  • 1/4 cup purple onion, thinly sliced
  • 2 avocados, diced
  • 1/2 cup fresh cilantro or parsley, chopped
  • 1/21 teaspoon kosher salt, to teaste
  • 1/4 teaspoon black pepper
  • 1/4 cup lemon juice, or about 2 lemons

Instructions

  1. Preheat the oven to 400 F and line a baking sheet with parchment paper.
  2. Roll the sausage into 1/2 inch meatballs and place on the parchment paper, then bake for 15 minutes, until browned and fully cooked through.
  3. While the meatballs are cooking, peel the eggs and cut each into 8 pieces.
  4. Combine the eggs, tomatoes, onion, avocado, meatballs, cilantro, salt, pepper, and lemon juice into a large mixing bowl and stir until the egg yolks and avocado become a little creamy.
  5. Spoon into a bowl and enjoy! Will keep covered for 3 days in the refrigerator.

Notes

Keywords: salad, meal-prep, gluten-free, quick